Recipes

Tips on how to create some of the best Texan dishes out there
Recipes|
January 20, 2013

Smoked and Grilled Shrimp

Robert Tabak’s Smoked and Grilled Shrimp2 pounds large shrimp, shells on 1 tablespoon black pepper 2 teaspoons white pepper 2 teaspoons cayenne pepper, or to taste 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons lemon pepper 2 teaspoons paprika Salt, to taste (optional) 1/2 cup extra-virgin olive oil

Recipes|
January 20, 2013

Orange Pancakes

The Whistlers’ Orange Pancakes2 eggs 1/4 cup oil 2 cups whole wheat or white flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 to 2 cups orange juice Beat eggs with oil until light. Sift dry ingredients together, and add to eggs. Slowly stir in juice until batter is

Recipes|
January 20, 2013

Watermelon Pickle

John Leeper’s Watermelon Pickle10 pounds peeled watermelon rind (see below)12 pounds granulated sugar1 quart white vinegar18 to 20 drops oil of cinnamon18 to 20 drops oil of clovesCut all green parts from watermelon rind before weighing (if firm, a little of the green may be left on). Cut into pieces,

Recipes|
January 20, 2013

Peach Ice Cream

Olive Hershey’s Peach Ice Cream1 quart milk6 egg yolks3/4 to 1 pound powdered sugar, depending on sweetness desired1 dozen medium-sized ripe peaches1 pint cream Make custard by scalding milk in double boiler. Beat yolks and sugar in bowl. Add to milk. Cook in double boiler until custard thickens, stirring constantly.

Recipes|
January 20, 2013

White Satin Raspberry Tart

Recipe from Suzanne Makin, Petaluma Bakery, Dallas.Crust3/4 cup vegetable shortening1 cup sugar2 eggs 1/2 teaspoon vanilla extract2 1/2 cups all-purpose flour1 tablespoon baking powderPreheat oven to 375 degrees. In large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; beat well. In separate bowl, combine flour

Recipes|
January 20, 2013

Watercress-and-Dill Gazpacho

1 1/2 cups peeled, seeded cucumbers, diced into 1/4-inch cubes 1 cup 1/4-inch diced celery 1/2 cup 1/4-inch diced white onions 1 cup 1/4-inch diced carrots 1 1/2 cup 1/4-inch diced Roma tomatoes 1/2 cup 1/4-inch diced leeks 1/2 cup watercress, chopped 1/4 cup fresh dill, chopped 1 1/2 teaspoons

Recipes|
January 20, 2013

Shrimp-and-Goat-Cheese Quesadillas

4 ounces goat cheese, crumbled 4 ounces Monterey Jack cheese, grated 4 ounces sour cream 1/4 teaspoon cayenne pepper 1/4 teaspoon salt, or to taste 1/4 teaspoon each of fresh or dried basil, oregano, and thyme Juice of 2 lemons 2 to 3 tablespoons butter 24 shelled, deveined shrimp, tails

Recipes|
January 20, 2013

Boneless Smoked Quail

Boneless Smoked Quail6 boned quail, about 3 ounces each 2 teaspoons Lawry’s seasoning salt 2 teaspoons Ac’cent seasoning 1 teaspoon paprika 1/4 teaspoon cracked black pepper 3/4 teaspoon Old Bay seasoningMix spices together, adding water (about 7 to 8 teaspoons) until an almost thin consistency is reached. Be careful not

Recipes|
January 20, 2013

Spring Lamb Loin Medallions

Recipe from chef Jeff Blank, Hudson’s on the Bend.1 12-ounce lamb loin filet 2 pounds lamb bones 2 medium onions 1 stalk celery 3 carrots 5 bay leaves 2 sprigs rosemary 1/2 cup whole mint and 2 teaspoons chopped mint 2 tablespoons whole black peppercorns 1/2 cup brown sugar 3

Recipes|
January 20, 2013

Whiskey Sauce

1 cup sugar1 cup heavy cream1 cinnamon stick of dash of ground cinnamon1 tablespoon unsalted butter1/2 teaspoon cornstarch1/4 cup water1 tablespoon bourbonPreheat oven to 350 degrees. In large bowl, cream sugar and butter. Mix in eggs, cream, cinnamon, vanilla, and raisins. Pour mixture into 1 3/4-inch-deep, 9-inch-square pan. Arrange bread

Recipes|
November 21, 2012

Thanksgiving Dishes from Renowned Texas Chefs

Turkey Day is upon us, and an abundance of families will be cooking fall-centric dishes at home tomorrow. In case you’re looking to scrounge up some last-minute Thanksgiving recipes, here are a few offerings from a handful of talented Texas chefs. Roasted Pumpkin Soup with Absinthe Crème Fraîche from Jason Dodge of Péché 

Recipes|
November 1, 1998

Texas Deep-fried Turkey

Equipment1 turkey cooker with a propane burner (also called a catfish cooker or crawfish boiler) 1 36- to 40-quart stockpot and basket 1 large turkey injector with needle 1 deep-fryer thermometer or candy thermometer elbow-length oven mittsCinnamon-Chile Rub1/2 cup cinnamon 1/2 cup pasilla or other red chile powder 1/2 cup

Recipes|
November 1, 1998

Cowboy Coffee With Kahlua Cream

1 pot hot coffee1 1/4 cups heavy cream2 tablespoons powdered sugar2 tablespoons Kahlua liqueur8 teaspoons shaved chocolateMake a pot of good strong coffee. In a bowl whip the cream until soft peaks form. Fold in the powdered sugar and Kahlua. Put a dollop on each cup of coffee and garnish

Recipes|
August 31, 1996

Rosemary Mashed Potatoes

4 tablespoons unsalted butter 1 tablespoon chopped fresh rosemary 13/4 pounds russet potatoes, peeled and cut into 1-inch cubes 1 teaspoon salt 1/2 cup warm milk 2 ounces Parmesan cheese, freshly grated (yields 1/2 cup) salt to taste freshly ground pepper to tasteMelt butter in a small saucepan. Add rosemary

Recipes|
July 31, 1996

Red Bell Pepper Crostini

olive oil for brushing on peppers 2 red bell peppers 1 teaspoon fresh chopped thyme 2 tablespoons pure olive oil salt and pepper to taste 8 slices French bread, 1/2 inch thick 1 clove garlic, peeled 6 sprigs fresh thymeBrush olive oil on peppers and place on a sheet pan

Recipes|
June 30, 1996

Penne al Forno and Mixed Greens

Pine Nut—Balsamic Vinaigrette1/2 cup extra-virgin olive oil 1/4 cup balsamic vinegar 1 tablespoon toasted pine nuts, crushed (or more, to taste) 1 teaspoon chopped cilantro 1 clove garlic, minced (or more, to taste) salt and pepper to tastePlace all ingredients in a bowl and whisk thoroughly.Mixed Greens1/2 pound mixed greens

Recipes|
February 1, 1996

Jalapeño Smoked Shrimp

24 large Gulf shrimp 3 fresh jalapeños, finely chopped 1⁄4 cup finely chopped pickled jalapeños 1⁄4 cup juice from pickled jalapeños 3 shallots, finely chopped 3 cloves garlic, finely chopped 2 tablespoons finely chopped fresh cilantro 1 tablespoon finely chopped fresh epazote 3 tablespoons fresh lime juice 2 tablespoons unrefined

Recipes|
February 1, 1996

Wild Mushroom Enchiladas

5 ancho chiles 1 cup heavy cream 2 cloves garlic, minced 2 teaspoons fresh lime juice 1 tablespoon unsalted butter 1/2 yellow onion, diced 6 ounces wild mushrooms (morels, shiitakes, oysters, portobellos), sliced 1/2 avocado, peeled, pitted, and cut into quarter-inch cubes 3 ounces queso fresco or feta cheese, crumbled

Recipes|
January 1, 1996

Ranch Potato Wedges

6 baking potatoes, peeled and thinly sliced 1/4 cup minced garlic 1/4 cup minced shallots 1 1/2 sticks butter 1 1/2 cups heavy cream 3/4 cup grated Parmesan cheese salt and pepper to tastePreheat oven to 350 degrees. In a heavy saucepan, sauté garlic and shallots in butter over low

Recipes|
January 1, 1996

Ancho-Bourbon Sauce

4 ancho chiles 1 cup sugar 1/2 teaspoon minced garlic 2 1/2 cups demi-glace 1/4 cup Jim Beam bourbon salt and pepper to tasteCore and seed chiles. Cover in boiling water and simmer for approximately 10 minutes, or until soft. Purée in a blender with enough water to make a

Recipes|
December 1, 1995

State Fare: Cinnamon Croissant Bread Pudding

In theory and in practice, bread pudding is what you do with leftover bread—it’s poor folks’ food. But not this bread pudding. The dauntingly rich and absolutely delicious dessert is the specialty of pastry chef Melissa Bailey, who with her husband, executive chef Benjamin Bailey, heads up the kitchen at Houston’s arty

Recipes|
June 30, 1995

The Bush Family’s Zuni Stew

1 1/4 cups pinto beans, soaked overnight and drained 1 bay leaf 1 teaspoon dried oregano 1 teaspoon salt 2 tablespoons corn or vegetable oil 2 yellow onions, cut in 1/4-inch pieces 2 cloves garlic, finely chopped 2 tablespoons red chile powder, or more, to taste 1 teaspoon ground cumin

Libations|
June 30, 1995

Governor’s Mansion Summer Peach Tea Punch

6 cups water 3 family-size (1 ounce) tea bags 2 cups fresh mint, loosely packed 1 small can (6 ounces) frozen lemonade concentrate 1 bottle (32 ounces) R.W. Knudsen Peach Nectar (it has the most flavor) 1/2 to 1 cup simple syrup 1 liter ginger ale 1 liter club sodaBring

Recipes|
April 30, 1995

State Fare: Vegetable Stack

Vegetables of every shape, color, and texture are mixed and matched in chef Monica Pope’s innovative and healthy dish. A light but filling option from the menu at Boulevard Bistrot in Houston (4319 Montrose), the multilayered assemblage consists of a pancake of grated and sliced vegetables on the bottom and

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